Chocomint Imperial Stout

Partial Mash Recipe

Submitted By: dannymurdock (Shared)
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Brewer: Danny
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 2.82 galStyle Guide: BJCP 2008
Color: 50.2 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 49.8 IBUsBoil Time: 60 min
Est OG: 1.103 (24.4° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.024 SG (6.0° P)Fermentation: Ale, Two Stage
ABV: 10.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs Roasted Barley (300.0 SRM) Grain 3
12.00 oz Chocolate Malt (350.0 SRM) Grain 4
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
1.00 oz Centennial [10.0%] - Boil 60 min Hops 6
6 lbs Light Dry Extract [Boil for 30 min] (8.0 SRM) Dry Extract 7
3 lbs Dark Dry Extract [Boil for 30 min] (17.5 SRM) Dry Extract 8
0.50 oz Simcoe [13.0%] - Boil 25 min Hops 9
1.00 oz Amarillo Gold [8.5%] - Boil 20 min Hops 10
1.00 tsp Irish Moss (Boil 10 min) Misc 11
4.00 oz Unsweetened Baker's Chocolate (Boil 10 min) Misc 12
4.00 g Peppermint, Dried (Boil 5 min) Misc 13
1.00 oz Spearmint, Fresh (Boil 5 min) Misc 14
1.00 oz Centennial [10.0%] - Boil 2 min Hops 15
0.50 oz Simcoe [13.0%] - Boil 2 min Hops 16
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 17